The Farmplate Blog

Pretty in Pink Raspberry Cupcakes

FarmPlate Jul 07, 2010 Recipes 1 comments

from the FarmPlate Kitchen

Back in 1986, Pretty in Pink star Molly Ringwald revealed to fans that her favorite pig-out food was raspberries. We hope that hasn't changed—and these easy cupcakes are the perfect nosh to enjoy while watching the John Hughes' film classic.

We use Charlotte's Nitty Gritty cornmeal here. It's well worth making the effort to seek it out. The corn is grown and ground in the Champlain Valley, and the flavor is round and almost sweet. You can buy cornmeal and cornbread mix directly from the producer online or at the Waitsfield Farmers Market on Saturdays. You can also find it at select area food stores.

1 stick (8 tablespoons) unsalted butter, softenedRaspberry Cupcakes
¾ cup sugar
Grated zest of ½ lemon
¾ cup cornmeal, preferably from Nitty Gritty Grain Company
2 large eggs, beaten
1 cup King Arthur unbleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
¼ cup milk or cream
1 cup red raspberries (blueberries or blackberries work well too)

Icing
Several imperfect raspberries
1 tablespoon lemon juice
1 cup confectioners' sugar, sifted
1 teaspoon unsalted butter

Preheat the oven to 350ºF. Line a 12-muffin pan with paper cupcake liners.

In a mixing bowl, cream together the butter, sugar and lemon zest. Beat in the cornmeal, followed by the eggs.

Sift together the flour, baking powder and salt. Beat this into butter mixture, followed by the milk or cream. Very gently fold in the raspberries.

Spoon the batter into the prepared pan. Bake until golden, 15 to 17 minutes. Remove the cupcakes to a wire rack and let cool.

To ice the cooled cupcakes, place a few raspberries in a bowl and add a squeeze of lemon juice. Mash the berries with a fork to tint the juice pinkish. In a separate small mixing bowl, work together the confectioners' sugar and butter with a fork. Strain enough of the raspberry-lemon liquid into the bowl to make a thick but fluid icing.

Peel the paper liners from the cupcakes. Dunk the top of each cupcake into the icing then quickly invert and place on a serving platter. Set aside for a few minutes before serving.

Makes 12 cupcakes

Comments (1)

Anonymous's picture
by Anonymous
Dec 27, 2010

Your cake is beautiful. Thanks for sharing the recipe. I baked this cake for my husband birthday. All the cakes disappeared very fast. He said this is the best rasberry cake he have eaten so far. That day I ran out of cake cases in the kitchen, I used taller cake cases www.bakingfrenzy.com/20-plaited-brown-muffin-cases-p-428.html to make the cakes